Bucatini With Toasted Bread Crumbs Recipes

BUCATINI WITH TOASTED BREAD CRUMBS

Steps:

• Cut off the crust of the bread chunk, and with your fingers tear the interior of the bread into irregular shreds, 1/4 inch or a bit larger-big enough to crunch nicely when toasted. For a pound of pasta, shred 2 full cups of the rough crumbs.
• Heat at least 6 quarts of water, with 1 tablespoon salt, to a rolling boil in the big pot, and add the bucatini. Bring it back to the boil, and cook, partially covered, until al dente.
• As soon as the pasta is in the pot, pour 1/2 cup olive oil into the big skillet, set over medium-high heat, and scatter in the garlic slices. Cook for a couple of minutes, until the garlic is sizzling and fragrant but still pale. Drop in the torn bread crumbs, and stir and tumble them over to coat with oil. Keep tossing as they start to toast and color, sprinkle the oregano over the pot, and continue stirring and tossing. Lower the heat to avoid burning, and as soon as the crumbs and garlic slices are deep gold and crisp, turn off the heat.
• Meanwhile, keep checking the pasta for doneness. As soon as it is cooked al dente, lift out the bucatini with tongs and a spider, let the water drain off for just a second or two, then drop it into the skillet.
• Turn the heat up a bit, and immediately toss the pasta with the bread crumbs and garlic. Sprinkle on 1/2 teaspoon salt, and keep tossing. If the crumbs absorbed all the oil and the pasta seems dry, drizzle over them 2 or more tablespoons extra-virgin olive oil, and toss well. Taste, and season with more salt if needed. Finally, sprinkle on the parsley (and grated Canestrato Pugliese, if you have it, or other pecorino), toss, and serve right away.

TOASTED BREADCRUMBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
• Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.

PASTA (BUCATINI) CON LE SARDE (SARDINES)

Steps:

• Directions:.
• Bring a large pot of water to a boil.
• Combine the raisins, red-pepper flakes and wine in a bowl; set aside.
• In a small saute pan, melt the butter.
• Add the bread crumbs and cook, stirring, until golden brown.
• Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
• In a heavy skillet, heat 1/2 cup olive oil over medium-low heat.
• When hot, add the onion, garlic, fennel bulb and fennel seeds.
• Season with salt.
• Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
• Add the wine mixture and the sardines, breaking them into pieces with a fork.
• Bring to a boil and gently simmer for 10 minutes.
• Add enough salt to the boiling water so that it tastes salty.
• Boil the bucatini until 'al dente', 6 to 8 minutes; strain.
• Return the pasta to the pot and set over low heat.
• Fold in the fennel-sardine mixture.
• Toss in the remaining 4 tablespoons olive oil.
• Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.
• Season to taste with salt and pepper.
• Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.
• Serve immediately. Serves 2.
• That's it!

LEMONY BUCATINI

Steps:

• Bring a large pot of water to a boil. Add three handfuls of kosher salt to the water. Taste the water, it should be as salty as the sea. Cook the pasta according to the instructions on the package.
• Preheat the broiler.
• Put the torn bread in a medium bowl. Drizzle with the olive oil, season with salt and pepper and toss to combine. Spread on a baking sheet and broil until toasted, 2 to 3 minutes.
• Pulse the broiled bread in a food processor until fine crumbs form. Set aside.
• Melt the butter in a large skillet over medium-low heat. Once the butter has melted, add the red pepper flakes and cook for 2 minutes.
• Drain the pasta and reserve 2 cups of the pasta water. Add the pasta to the skillet and toss to combine.
• Add a small handful of the Parmigiano-Reggiano, toss the pasta and then add a splash of the lemon juice. Alternate adding the remaining cheese and lemon juice until combined. Add some of the reserved pasta water, if needed.
• Add the lemon zest and toss to combine. Taste and season with salt and pepper, if necessary.
• Transfer the pasta to a large bowl and top with the mint, parsley, thyme and breadcrumbs. Enjoy.

BUCATINI WITH BREADCRUMBS AND BOTTARGA

Steps:

• Finely chop 5 garlic cloves. In medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.
• Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes.
• Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers and raisins; cook, stirring, for 1 minute. Add preserved lemon, chicken stock, lemon juice, butter, Aleppo pepper, and a pinch of salt.
• Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Stir in pine nuts, parsley, grated Parmesan, and bottarga.
• Garnish with reserved breadcrumb mixture. Shave over parmesan and bottarga. Serve immediately.

BUCATINI WITH TUNA

Steps:

• Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes, until al dente.
• Meanwhile, heat 2 tablespoons oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Sauté until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat.
• Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.

BUCATINI

Steps:

• Toast bread and turn into crumbs by tearing up and blending it in a blender (really easy method, try it!).
• Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes (or according to package directions), until al dente.
• Meanwhile, heat oil in a very large skillet. Add garlic and shallots and saute until soft.
• Add chili flakes, olives, capers and chickpeas and cook another minute or so. (If using tuna, break into flakes and add now.) Cook until ingredients are warm and remove from heat.
• Drain pasta and reserve about 1 cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add additional olive oil (if desired) and some or all of pasta water to moisten ingredients.
• Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and parmesan if using and serve.

BUCATINI WITH BREADCRUMBS AND BOTTARGA

Steps:

• Finely chop 1 garlic clove. In a medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.
• Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes. Drain, reserving 1 cup pasta water.
• Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers, and raisins; cook, stirring, for 1 minute. Add chicken stock, preserved lemon, lemon juice, butter, Aleppo pepper, and a pinch of salt.
• Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Remove garlic cloves and discard. Stir in pine nuts, parsley, grated Parmesan and bottarga. Add reserved pasta water, 1/4 cup at a time, if pasta seems too dry.
• Garnish with reserved breadcrumb mixture, shaved parmesan and bottarga, and drizzle with extra virgin olive oil. Serve immediately.